Pandolce Genovese

Ingredients

• All-purpose flour (4 cups)
• Granulated sugar (3/4 cup)
• Active dry yeast (2 1/4 teaspoons)
• Milk (1 cup, lukewarm)
• Unsalted butter (1/2 cup, softened)
• Eggs (2 large)
• Salt (1/2 teaspoon)
• Fennel seeds (1 teaspoon)
• Pine nuts (1/2 cup, toasted)
• Raisins (1 cup)
• Candied orange peel (1/2 cup, chopped)

Instructions

1. In a large bowl, combine the flour and sugar, mixing well to ensure even distribution.
2. In a separate bowl, dissolve the yeast in lukewarm milk. Let it sit for about 5-10 minutes, or until it becomes frothy.
3. Add the yeast mixture, softened butter, and eggs to the flour and sugar mix. Stir until a sticky dough forms.
4. Incorporate the raisins, candied orange peel, pine nuts, fennel seeds, and salt into the dough. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
5. Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
6. Preheat the oven to 350°F (180°C).
7. Once the dough has risen, punch it down and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper.
8. Bake for approximately 1 hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the bread to cool on a wire rack before slicing and serving.